Chicken Pot Pie Soup (Printable)
Creamy chicken soup with vegetables, herbs, and a golden biscuit topping.
# What You'll Need:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 5 cups low-sodium chicken broth
09 - 2 cups whole milk
→ Soup Additions
10 - 3 cups cooked chicken breast, shredded or cubed
11 - 1 cup frozen peas
12 - 1 cup frozen corn
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt
→ Biscuit Topping
17 - 2 cups all-purpose flour
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon baking soda
20 - 1 teaspoon salt
21 - 1/2 cup cold unsalted butter, cubed
22 - 3/4 cup cold buttermilk
23 - 1 tablespoon chopped fresh parsley
# How To Make It:
01 - Preheat oven to 400°F.
02 - In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
03 - Sprinkle flour over vegetables; stir and cook for 2 minutes.
04 - Gradually whisk in chicken broth, stirring to avoid lumps. Add milk and bring to a gentle simmer.
05 - Add shredded chicken, peas, corn, thyme, parsley, pepper, and salt. Simmer 10–15 minutes, stirring occasionally, until thickened.
06 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in buttermilk and parsley just until dough comes together.
07 - Turn dough onto a floured surface. Pat to 3/4-inch thickness. Cut into 2-inch rounds or squares.
08 - Ladle soup into a large oven-safe baking dish or individual ramekins. Arrange biscuits on top, leaving a little space between each.
09 - Brush biscuit tops with additional buttermilk. Bake 20–25 minutes, until biscuits are golden and soup is bubbling.
10 - Cool slightly before serving.
# Expert Hints:
01 -
- You get all the cozy comfort of a pot pie without fussy crusts or long baking times
- The biscuit topping transforms ordinary soup into something that feels like a hug
- It feeds a crowd and the leftovers are somehow even better the next day
02 -
- Cold butter is absolutely non-negotiable for fluffy biscuits—if it starts melting before it hits the oven, you'll lose those flaky layers
- Let the soup cool slightly before ladling it into your baking dish, because piping hot soup can cause the bottom of your biscuits to overcook before the tops brown
03 -
- Use a box grater to grate cold butter for the biscuits instead of cutting it in—it distributes faster and more evenly
- Brush the biscuits with buttermilk halfway through baking if they aren't browning evenly